Onam is the most important festival for Malayali Hindus, and is celebrated all over Kerala during the month of Chingam, which is the first month in the Malayalam calendar.
The festival is celebrated to honour the home-coming of a mythical-demon king by the name of Mahabali.
Traditional grand feast called 'Onam sadya' that consists of a variety of local dishes served on banana leaves is a major highlight of this festival. #palpayasam #onam #ricekheer
Here is our take on Pal Payasam for onam sadhya:
Ingredients:
Full fat Milk: 1 Litre
Jaggery: 1/4 Cup
Ukda Rice: 1/2 Cup.
Cashewnuts: 15 nos
Raisins: 15 nos.
Oil: 2 Tbsp.
Cardamom: 5 Nos.
Saffron: 10-12 starnds.

Method:
Wash rice properly and keep it rinsed in water for half an hour. Heat a pan add 1 tbsp of oil and add rice, saute for a minute. Add 1 litre of milk and let it boil. After first boil reduce flame to medium and slow and let the milk reduce. Keep scratching sides of the pan. In another pan add 1 tbsp of oil and add cashews and raisins and let it roast until cashews become golden and raisins are swelled enough. When they are roasted add 80 % in milk and keep aside rest for garnishing. Add jaggery to milk and stir, also add crushed cardamoms and saffron as required. It will take close to 25 mins for rice to cook properly in milk. Once the rice are soft and done mash it. If it has become too dry add 1/2 cup of milk and adjust consistancy. Your Pal Payasam is ready. Serve it by topping it up with roasted nuts.

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